When I was visiting Bologna, I stopped into a bakery and noticed savory shortbreads in the window. I loved the floral shape of them. They were dainty and so memorable that I just had to recreate them at home! Some may call the whipped mortadella and ricotta topping “mortadella mousse,” but to be honest, I’ve learned that scares some people away from trying it. You can also call it “spuma,” which is Italian. The whipped topping idea came to me after I ate tortellini en brodo,

Cecina is a gluten free chickpea flatbread. It is called “farinata” in Genoa and “cecina” in Tuscany. It is tasty when served by itself, cut into squares or triangles, or as an appetizer with cold cuts or farm vegetables. During a recent visit to Florence, I enjoyed cecina from the Sant’Ambrogio market while walking! I ate it right out of the paper bag. Olinda olive oil helps make the flatbread batter flavorful, and of course, you may drizzle the baked cecina with even more